Tasty ideas for anyone trying to eat ethically

Potato and cabbage shaak

This simple Gujarati dish is deliciously spiced and extremely satisfying. The spices and cabbage give a rich flavour and creaminess to the potatoes. It’s substantial enough to be a meal in itself, or it can be served along side other vegetable dishes and curries, like these dal and chickpea recipes.

Potato and cabbage shaak

Recipe from Indira Patel

Convenience: 30 mins to make ~ easy to scale up

Serves: about 4

Ingredients

2 tbsp vegetable oil

1 tsp cumin seeds

1 tsp black mustard seeds

1/2 tsp fenugreek seeds

1 cabbage, finely chopped

2 large potatoes, chopped into 1-2 cm cubes

150 g (1 cup) frozen peas (optional)

2 fresh chillies, finely chopped

2 tbsp fresh ginger, grated

1/2 tsp salt

1/2 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cayenne

Directions

Heat the oil in a large pan over medium heat. Once hot, add the cumin seeds, black mustard seeds, and fenugreek seeds. Allow the seeds to pop and sizzle for a few seconds.

Add the potatoes, stir, and allow them to cook for about 5 minutes with the lid on. Stir occasionally to ensure they don’t stick to the pan.

Add the cabbage and cook with the lid on for another 10 minutes, until the potatoes are cooked through and the cabbage has melted down.

As far as I know, none of the ingredients are harmful to the environment.

Very cheap! Potatoes and cabbage are some of the least expensive foods. It can be a bit pricey to stock up on spices for the first time, but if you can buy in bulk, they’ll last for a long time and end up being very inexpensive per dish.

Healthy. Potatoes are actually quite nutritious, and cabbage contains plenty of fibre and vitamins. Cabbage also contains glucosinolates, which may play a role in regulating inflammation and protecting against cancer.